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I did it! I did it!

Did what, you ask?
Popped a button on Thanksgiving day? Slipped into a turkey-coma in the middle of the hallway? Battled the crowds on Black Friday? Survived epic Thanksgiving weekend activities with the family? Spent an entire Sunday on the couch watching bad TV with The Boy? Yes.

But that is not the point of this post. The point is to highlight one major accomplishment of the T-Day Vaca: I actually completed a project I pinned on Pinterest.


Yes, boys and girls, out of the kabillion things I pin everyday, I actually made something. Sort of.

What I pinned: Pumpkin Semifreddo from
Pinned Image
Yummers, from here.
What I made: Salted Caramel-Heath Bar-Pumpkin Ice Cream Pie. Booyah.
(The Booyah is an integral part of the name of this dish.)
This was a big hit around the ole' family table. And it was super easy. Nothing like the recipe I pinned, though the Semi Freddo and this recipe were good starting points; I basically just made everything easier.

Packaged graham cracker pie crust
Jarred caramel sauce
Canned pumpkin
Vanilla ice cream
Brown Sugar
Heath Bar Candy Pieces

1. Mix salt and caramel sauce to taste (basically everything is "to taste." I don't really do measurements) and cover the bottom of the pie crust.
2. Mix softened ice cream and pumpkin. I used the whole can of pumpkin and about 2/3rds of the ice cream. To soften ice cream, completely forget about it and leave it in the car while you go to a party. This worked wonderfully for us.
3. Add brown sugar, cinnamon and nutmeg to taste. Careful with the nutmeg, it can get EXTREME. And don't add too much sugar. Just enough to warm up the pumpkin flavor.
4. Fill the pie crust with the pumpkin ice cream goodiness.
5. Cover the top with Heath pieces and drizzle with salted caramel sauce.
6. Freeze over night, so everything solidifies. Before serving, let thaw a bit so you can cut and serve (and eat) without breaking something.

TA DAH! Finite.

This was super easy, and actually pretty fun after the harrowing experience of trying, and failing, to find all the ingredients on the original recipes. Basically, we just took the general idea and ran with it - a bit of this, a touch of that, swap in this, swap out that ... I think The Boy and I may be closet culinary geniuses. Maybe.

Now here's the real question: Do we have to stop eating pumpkin now that Thanksgiving is over? Please, please no.


  1. Looks (and sounds) delicious! That's next on my list.

  2. yay! let me know what you think!


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